Thai Emerald
Thai Curries
20. GAENG KIEW WAN  |
Bangkok’s famous green curry. A fragrant delight created from green chilli, coconut milk, bamboo shoot, Thai aubergines, lime leaves and sweet basil leaves. |
|
| GAI (Chicken) | £7.50 | |
| NUEA (Beef) | £7.95 | |
| GOONG (King Prawn) | £8.25 | |
21. GAENG DAENG  |
Thai red curry made with red chilli, coconut milk, bamboo shoot, aubergines and sweet basil leaves |
|
| GAI (Chicken) | £7.50 | |
| NEUA (Beef) | £7.95 | |
| GOONG (Tiger prawn) | £8.25 | |
| PLA (Monkfish) | £9.50 | |
22. GAENG PAA (Jungle Curry)  |
Traditional curry cooked in red chilli paste with fresh peppercorn, bamboo shoot, baby corn, fine bean, aubergines, krachai and holy basil leaves | |
| GAI (Chicken) | £7.50 | |
| NEUA (Beef) | £7.95 | |
| NEUA (Beef) | £8.25 | |
| 23. PANANG N |
Thai Panang curry made with red chilli, lime leaves and coconut milk finished with sweet basil leaves. |
|
| GAI (Chicken) | £7.50 | |
| NUEA (Beef) | £7.95 | |
| GAE (Lamb) | £8.50 | |
24. GAENG MASAMAN N |
Traditional curry from the Southern region of Thailand, cooked with coconut milk, onion, potato and roasted peanut | |
| GAI (Chicken) | £7.50 | |
| NEUA (Beef) | £7.95 | |
| GAE (Lamb) | £8.50 | |
| 25. GAENG PHED PED YANG |
Roast duck cooked with red curry paste, coconut milk, tomato, pineapple, bamboo shoot and aubergines | £8.75 |
| 26. CHU CHEE GOONG |
Tiger prawn stir fried with red curry paste, pepper, onion and coconut milk finished with lime leaves | £8.25 |
Menu Key
All dishes are Mild except those indicated as follows:
Slightly Spicy Medium Spicy Very Spicy N Contain Nuts
The restaurant reserves the right to change prices, alter dishes and change recipes, without notice. The menus and prices indicated on this website are for guideline only. Please check the printed menus in the restaurant for the most up-to-date information. All food photographs are for illustration purposes only.
